The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 4

1 tablespoon olive oil or vegetable oil

4 shallots, chopped

3 cloves garlic, crushed

5cm (2 in) piece fresh root ginger, grated

700g (1 1/2 lb) chicken breast strips

1 tablespoon soy sauce

1 rounded tablespoon crunchy peanut butter

1 (400ml) tin coconut milk

2 heaped tablespoons chopped fresh coriander, more for garnish

salt and pepper, to taste

Buy ingredients online

per serving

Change supermarket

per serving

Add to basket

Create a shopping list

View list

Print, email, or view list on your mobile.

Add to shopping list

Powered by Whisk.com

MethodPrep:10min › Cook:20min › Ready in:30min

In a large wok, heat the oil and add the shallots, garlic and ginger. Cook and stir for a minute or two until shallots begin to soften. Add the chicken and brown on all sides. Stir in the soy sauce, peanut butter and the coconut milk. Add coriander and season.

Cover and simmer on a medium heat for 15 minutes until the chicken is no longer pink in the centre.

Just before serving, garnish with fresh coriander. Serve immediately.

Tip:

To increase the spice of the dish, add one tablespoon of Thai red curry paste to the coconut milk.
This recipe also works great with turkey in place of the chicken.